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White Bean Pate

White Bean Pate
Serves 6
  • 26 oz (800 g) canned cannellini beans, drained
  • 2-3 garlic cloves, coarsely chopped
  • 1 tbsp chopped fresh rosemary
  • 3 tbsp olive oil
  • juice of 1 lemon
  • salt and black pepper
  • 6 rosemary sprigs
  • 1 red pepper, cored, seeded, and cut into strips
  • 12 small black olives


  1. Puree the cannellini beans, garlic, rosemary, oil, and lemon juice in a food processor or blender until smooth.
  2. Add salt and pepper to taste, then spoon the mixture into6 small dishes, and level the surfaces.
  3. Garnish each pate with a rosemary sprig, strips of red pepper, and 2 olives.

* * * Cook's know-how * * *

Before choppingjresh rosemary, strip the leaves from the woody stems and discard the stems.